Directions:

In a skillet over medium, heat coconut oil. Add leeks and saute until soft. Add garlic and spinach and continue to saute for an additional minute. In a large mixing bowl, whisk eggs, one at a time. Add salt, pepper, rosemary and paprika. In a greased 8×8 foil pan, place leek/spinach mixture. Pour eggs over top and top with bacon. Bake in 350F oven for 35-40 minutes or until top is golden and eggs are set.

Freezing Directions:

Prepare and bake as directed above. Allow to cool and cut into servings. Place in freezer bags, label, and freeze. TO SERVE: Remove desired number of individual casserole squares from freezer and thaw. Microwave for 1-2 minutes until heated through.

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on Monday, December 23rd, 2013 at 9:00 am and is filed under Recipes.
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2 Responses to “Bacon & Leek Egg Casserole”

We loved the sound of this recipe, but when we went to unfreeze it the whole thing was *super* rubbery. Not sure where we went wrong, but it was a pretty unpleasant meal. :( We did try some before freezing and it was pretty good, so it might go into rotation as a eat-it-now breakfast on weekends.